Mung Bean Sprout Salad
Salads are great for health. I prefer to have salads twice or thrice in a week. A bowl of salad in the morning can make a healthy breakfast. One can try reducing weight by having a bowl of Sprouts Salad twice or thrice in a week for breakfast.
Mung Bean Sprout Salad is quite easy to prepare. Here I prepared Salad using Mung Bean Sprouts with grated Carrot added as the other ingredient. Grated Carrot gives good taste to the Sprouts Salad while also supplying additional essential nutrients.
Mung Bean Sprouts are rich in proteins, vitamins and calcium. Mung Beans Sprouts rich in Vitamin C, have rich protein content (23%) and when fresh, they taste sweet, crisp and quite easy to digest. Mung Bean Sprouts have high fiber content, low in fat, low cholestrol and promote cardio-vascular health.
Grated Carrot with Mung/Green Bean Sprouts makes a good combination. Carrot is high on vitamin A and promotes good vision. Carrots are known to help reduce the risk of strokes, heart diseases and can aid in controlling blood sugar levels for diabetics. Carrots have the highest beta-carotene content among all the vegetables we consume regularly. Due to high beta-carotene content, carrots are said to reduce risk of several types of cancer, including lung cancer and breast cancer.
One can skip the seasoning part below if you are a little more health conscious. I usually prepare this Sprouts Salad once in a week and it’s a hit with the family specially if the quality of Mung or Green Bean is really good.
Mung Bean Sprouts are also known as Moong Bean Sprouts or Green Bean Sprouts.
Sprouts Salad
Mung Bean Sprout Salad Ingredients:
- Mung Bean Sprouts (Moong Bean Sprouts or Green Bean Sprouts) – 1 cup
- Grated Carrot – 1/2 cup
- Grated Coconut – 1/2 cup
- Fresh Coriander Leaves or Cilantro – 2 Tbsp
- Lemon Juice – 1 Tbsp
- Sugar – 1/2 tsp
- Salt
- Oil – 1 tsp
- Mustard Seeds – 1/2 tsp
- Chopped Green Chillies – 2
- Curry Leaves
- Asefotida or Hing – a pinch
Time to Make : 20 min
How to Prepare Mung Bean Sprout Salad:
1. In a bowl, mix all the ingredients like, Mung Bean Sprouts, Grated Carrot, Grated Coconut, Salt, Sugar and Lime Juice.
2. This step is optional and can be avoided if you prefer to have a even healthier salad.
Heat Oil in a frying pan, add Mustard Seeds. Once it splutters, add Curry leaves and Green Chillies and fry for a minute. Then add Asefotida or Hing.
If needed, you can add chopped Green chillies to the vegetables while mixing in Step 1 and avoid it during Seasoning.
3. Now add the above seasoning to the mixed vegetable ingredients from Step 1 and mix well.
Finally garnish Mung Bean Sprout Salad with fresh Coriander Leaves or Cilantro.
Sprouts Salad
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4 Responses
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Thanks for the idea. I liked this salad. Especialy in winter, when wet snow lie everywhere, combination of sprouts and colorful carrot is great.
Picture and post in my blog www.7ravioli.com/daigintu-mungo-pupeliu-morku/
[...] adopted from Quick and Easy Recipes, Mung Bean Sprout Salad [...]
[...] variations. I want to try a raw version of Ottolenghi’s Carrot and Mung Bean Salad. And this carrot and mung bean salad with coconut and indian spices also [...]